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Notes about Recipes in this book

p. 22 - This is one of our all-time favourite pasta recipes. The lemon, caper, chilies and parmesan combo works beautifully. When time is especially tight, my favourite variation is to use tinned italian tuna (drained). Quick, simple and so delicious!!

p. 22 - Very good. I liked this, K loved it. I added some grilled hot Italian Sausage to his. My issue was w the sauce. I thought it was good, but not great. It could have been the canned tomatoes I used as they were not my usual Italian brand but I suspect it was just too much of the tomatoes. I think next time I'd use just one can to allow all the other flavours to come through. Nonetheless, I enjoyed this and would make it again.

p. 24 - This was awesome. I added about 1 lb of wild mushrooms and stirred a little bit of 35% cream in just prior to serving in an attempt to replicate the Tutti Matti dish. This did the trick and the sauce was just great. I also used double the recommended amount of garlic.

p. 80 - Made this in Jan '03. Awesome. . . especially the chickpeas. I used onion vs the leek called for and would double the fish spice next time and use a smaller pan so the spice is deep enough to get a coating on the fish similar to that in the book. Still . . . just wonderful. Quick and easy.

p. 80 - Another hit from Donna Hay! We thought this was amazing. Another easy and delicious DH dish. Our chicken breasts were fairly thick and took approx 40 mins in the oven. Next time I'd use 4 breasts instead of 2 for this quantity of couscous and, we'd then have some leftovers! Excellent!

Pg. 58. This recipe is one of the very few from the book that left me wishing there was another flavor note to round out the dish. For me there was something missing even though strong flavors are present. We have had many wonderful tasty meals from this book in the past so this one was a surprise. The person who cooked the recipe before me gave it the three stars, and I would do the same.

Pg. 62. We've cooked this terrific recipe several times in the past, the latest being last night. Usually I have to change out various ingredients for one reason or another but it always satisfies. Lovely fresh flavors, and sensible seasonings add to the enjoyment. We used soba noodles and a variety of mushrooms last night and they worked very well. Whenever we want a simple comforting dish this is what we choose.

Warm Potato Salad, Pg. 106. Apr 19, 2013. Love this! Simple, easy and delicious. I'll not slice the potatoes next time because as hard as I tried not to let it happen some slices collapsed. I'll cut them in the usual potato salad chunks. Served on a bed of shredded dressed green leaf lettuce and the inner leaves of a head of escarole. This is a perfect main dish salad when a light meal is desired.

Greens in Oyster Sauce, Pg. 124. 4.22.13. greens are first steamed then dressed with a tantalizing sauce comprised of sesame oil, shredded ginger, oyster sauce, brown sugar, and Chinese rice wine, all of which has been simmered till thick and glossy. The recipe suggests a variety of greens such as bok choy, gai lan, broccoli, or green beans. Since I had an enormous head of escarole I used that shredding the large outer leaves, more than enough for 2 people. Wonderful aromatic flavor from the sauce! Would work on almost any vegetable.

A different take - the pre-roasting gave for a lovely depth of flavour. Next time, I'd blend the honey and mustard with the pumpkin /stock as the Dijon I used appeared to leave tiny globules of mustard in the finished soup.

Stunning flavor, a bit spicy, and fish cooked to delicate perfection.
The salmon is a fairly standard approach - marinated in ginger, sesame oil, and soy sauce - but then quick seared over very high heat. I used a large cast iron skillet, and cooked for about 4-5 minutes/side, rather than the 1 minute suggested. A thinner filet would be fine at the 1 minute mark, though the intention was to have this fish on the raw side of rare.
The salmon is served on coconut spinach, prepared with asian chili sauce, garlic, and chili peppers (spicy). Then you are instructed to add 2C coconut cream. I used regular coconut milk, and too much spinach, and it turned out soupier than suggested by the accompanying photo. Regardless, the spicy coconut spinach was a perfect foil for the salmon.
If you prepare this, use the thinner pieces for eaters who are squeamish over raw fish.

I have made this recipe several times, and it is so easy, yet it presents very well. My guests are always impressed, and the anchovies really mellow and dissolve in the oven so that people who usually shy away from them don't even realize they are in there. Don't mention the anchovies, and watch the anchovy-phobes gobble up their slice of tart!

Also states that carnaroli rice can be used (judging from extra cooking time in a saucepan needed when arborio was used, it is probably superior). Would comfortably serve 3, serve 4 if you're having 2-3 courses in meal?

Publishers Text

Donna Hay gives cooks of all levels the confidence to create stylish meals on short notice. Apply Donna's signature style for turning pantry basics into spectacular meals. Like her previous cookbooks, recipes are streamlined from start to finish. Ingredient lists are short. Quick cooking techniques are simple.

Select a pantry staple - from pasta, grains, lentils, and rice - and combine it with a handful of fresh ingredients. Using a range of popular tastes used in modern cuisine, Hay's food results in clean, fresh flavors.